French Dip Sandwiches made in the Instant Pot are a perfect way to put together a quick and easy dinner that’s delicious!French Dip Sandwiches – I was having one of those food cravings the other day and it was for a French Dip Sandwich. They are my favorite. Whenever there is one on the…
These tangy Asian-inspired nuggets go a long way. We eat them over noodles or rice, in sandwiches, even on top of lettuce and cabbage. —Darlene Brenden, Salem, Oregon for Taste of Home©
Yield: 4 Servings
- 16 ounces frozen popcorn chicken (about 4 cups)
- 1 tablespoon canola oil
- 2 medium carrots, thinly sliced
- 1 garlic clove, minced
- 1-1/2 teaspoons grated orange peel
- 1 cup orange juice
- 1/3 cup hoisin sauce
- 3 tablespoons sugar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Dash cayenne pepper
- Hot cooked rice
- Bake popcorn chicken according to package directions.
- Meanwhile, in a large skillet, heat oil over medium-high heat. Add carrots; cook and stir 3-5 minutes or until tender. Add garlic; cook 1 minute longer. Stir in orange peel, juice, hoisin sauce, sugar and seasonings; bring to a boil. Reduce heat; simmer, uncovered, 4-6 minutes or until thickened, stirring constantly.
- Add chicken to skillet; toss to coat. Serve with rice.
1 cup (calculated without rice): 450 calories, 20g fat (3g saturated fat), 35mg cholesterol, 1294mg sodium, 56g carbohydrate (25g sugars, 3g fiber), 14g protein.
Yield: 4 Servings
- 1 tbsp. vegetable oil
- 1 red bell pepper, chopped
- 1/4 c. sliced green onions, plus more for garnish
- 2 cloves garlic, minced
- 1 tbsp. chili powder
- 1 tbsp. ground cumin
- kosher salt
- 1 lb. ground beef
- 1 15-oz. can diced tomatoes
- 1 c. black beans
- 1 tbsp. Hot sauce
- 1 c. Shredded Monterey Jack
- 1 c. shredded Cheddar
- In a large skillet over medium-high heat, heat oil. Add bell pepper and green onions and cook until tender, 5 minutes. Add garlic and cook until fragrant, 1 minute. Add chili powder and cumin and stir until combined, then season with salt.
- Add ground beef and cook until no longer pink, 5 minutes more.
- Add diced tomatoes and black beans and stir until combined. Stir in hot sauce, Monterey jack, and cheddar. Cover with a lid and let melt, 2 minutes, then garnish with green onions and serve.
Recipe by Lauren Miyashiro for Delish
- 1 Tbsp. olive oil
- 1 lb. boneless pork chops (about 1/2″ thick)
- kosher salt
- freshly ground black pepper
- 1 c. barbecue sauce
- 1/2 c. brown sugar
- juice of 2 limes
- 1 tsp. garlic powder
- In a large skillet over medium heat, warm the olive oil. Season both sides of pork chops with salt and pepper. Add pork chops to the skillet in a single layer and cook until golden on both sides, 2 to 3 minutes per side.
- Meanwhile, make the “Crack Sauce”: In a medium bowl, whisk together barbecue sauce, brown sugar, lime juice and garlic powder.
- When the pork chops are golden, add the” Crack Sauce” to the pan. Bring sauce to a boil. Reduce heat to medium, cover the skillet with a tight-fitting lid and simmer until the pork is cooked through, about 4 to 5 minutes more.
- Garnish with parsley. Serve immediately.
- 1 Tbsp. olive oil
- 1 pound zucchini
- 1 tsp. all-purpose Chef’s Shake (onion, black pepper, garlic, carrots, orange peel, tomato, celery seeds, red pepper, parsley, basil, marjoram, bay leaf, lemon juice, oregano, thyme, savory, rosemary, cumin, mustard, coriander)
- Heat olive oil in a large sauce pan.
- Add zucchini noodles and seasoning to pan.
- Stir for 3 to 5 minutes until noodles are tender
- Serve and Enjoy!
For more information, click here for Elana’s Pantry website.
By Melissa d’Arabian,
The Associated Press
As published on Register Guard.com, d’Arabian wrote “When I was growing up, my family celebrated both Jewish and Christian holidays. And one of my favorites was Passover.
Perhaps it was the Hebrew singing that made it special for me. Or maybe it was the rich meaning behind the foods that were served. One food I remember more than any other — the horseradish that was traditionally served as the “bitter herb” portion of the meal.
My mom would scoop a tiny bit of freshly grated horseradish onto a crispy matzo cracker, then hand me a pickled beet as a chaser. I was only a child, but the memory of that flavor combination has stayed with me, attached to memories of family dinners and my mom.
This recipe celebrates horseradish — not the creamy sauce you find next to the roast beef at an all-you-can-eat buffet, but rather the actual root. Technically, horseradish is a vegetable and has health benefits similar to its root vegetable cousins. But with its strong flavor, we typically eat very small quantities, using horseradish more as a condiment.
Condiments that are low in sugar, fat and calories are an excellent way to infuse a healthy dish with tons of flavor. You can buy horseradish in root form at well-stocked markets, or keep a jar of grated horseradish in the refrigerator like I do. Mix it into salad dressings, meat rubs and tangy acidic foods such as freshly pickled veggies.
If raw horseradish is too strong for you, toss veggies or potatoes with it, then roast. This softens the flavor considerably. In this recipe, I make a chunky chimichurri sauce (with beet greens instead of herbs, as a wink to mom) to spoon over roasted fish right as it comes out of the oven.
The heat will make the flavors in the sauce sing.”
Yield: 4 Servings
- 2 tablespoons olive oil, divided
- 1 1/2 pounds tilapia filets
- Kosher salt and ground black pepper
- 1 bunch beet greens, washed thoroughly and dried
- 3 tablespoons lemon juice
- 2 tablespoons red wine vinegar
- 1 shallot, roughly chopped
- 1 teaspoon Worcestershire sauce
- 1 to 2 tablespoons grated fresh horseradish
- Heat the oven to 400 degrees.
- Line a rimmed baking sheet with kitchen parchment.
- Use 1 tablespoon of the oil to brush over both sides of the fish filets, then season with salt and pepper.
- Place the tilapia on the prepared baking sheet. Bake until the tilapia is no longer translucent, about 10 minutes.
- Meanwhile, finely chop the beet greens (you should have a little over 1 cup), and set aside.
- In a blender, place the remaining 1 tablespoon of olive oil, the lemon juice, vinegar, shallot, Worcestershire sauce and horseradish. Blend until the shallot is pureed, about 10 seconds.
- Add the beet greens to the blender and pulse a couple of times, just to coat the beet greens with vinaigrette.
- Add 1 to 2 tablespoons of water if the mixture is too dry. Pour the chimichurri into a bowl and season with salt and pepper.
- Once the fish is cooked, place the filets on serving plates, then spoon the chimichurri over the hot fish.
Nutrition information per serving: 240 calories; 90 calories from fat (38 percent of total calories); 10 grams fat (2 grams saturated; 0 grams trans fats); 85 mg cholesterol; 4 grams carbohydrate; 1 gram fiber; 2 grams sugar; 35 grams protein; 420 mg sodium.
Food Network host Melissa d’Arabian is the author of the cookbook, “Supermarket Healthy.” www.melissadarabian.net
The beauty of this Mexican Shredded Beef is it can be done in the Instant Pot or the slow cooker and either way it’s delicious! Between my undying love for my slow cooker and my new found adoration for my Instant Pot I may never use my oven again. I’ve been asked whether I think…